Skip to main content

Coconut Milk Bread

Coconut Milk Bread
Soft, tender and moist sandwich bread with just a hint of coconut flavor.
Yield 1 (8×4-inch) loaf



  • 1 cup coconut milk
  • 1 cup old-fashioned whole rolled oats (not quick cook or instant)
  • 1/4 cup warm water (120-130°F)
  • 2 cups all-purpose flour
  • 3 tablespoons coconut oil, melted (canola or vegetable oil may be substituted)
  • 2 tablespoons light brown sugar, packed
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 teaspoon salt


  • In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; about 2 minutes.
  • Add oatmeal to the milk and stir to combine. Set aside and let cool until temperature reaches 120 to 130°F, about 15 minutes. Stir in warm water.
  • To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand for about 10 minutes), combine flour, oil, brown sugar, yeast, salt, and oatmeal mixture. Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough is quite moist and sticky, but resist the temptation to add additional flour, unless it's so moist that it won't combine. Conversely, if it's too dry, add up to one-quarter cup water, one tablespoon at a time. Erring on the side of too moist is always preferable to too dry in bread-making.
  • After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
  • Spray an 8-by-4-inch loaf pan with (coconut) cooking spray, or grease and flour the pan; set aside.
  • After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes.
  • With your fingers or a rolling pin, shape dough into a 10-inch by 6-inch rectangle, just eyeball it. The long side should be slightly longer than the baking pan, which is 8 inches. Starting with a long edge, roll to form a tight cylinder. There’s not much to roll, about 3 turns. Tuck ends in and under, and place cylinder in prepared pan, seam side down. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger, raisins, or diced dried fruit.
  • Cover pan with plastic wrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes.
  • Preheat oven to 350°F. Bake for about 30 minutes, or until lightly golden, domed, and puffy. Rotate pan midway through baking if desired. When tapped, bread should sound hollow. The internal temperature should reach 210°F.
  • Allow bread to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing.


Recipe by Averie Cooks.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Sue | Reply

Will this one work with NO salt! My elderly mom is on a very low sodium diet, i hope to make her bread, but have read alot of recipes wont rise without salt. Thank You -Sue

Red Star Yeast | Reply

Hi Sue – A little salt is needed to help regulate the yeast activity and it also plays a role in the gluten development. We do recommend keeping the 1/2 teaspoon of salt in this recipe, however you can certainly give it a try without the salt. Keep an eye on the dough, you may need to adjust the kneading and rise times. Let us know if you try it!
Happy baking!

Sue | Reply

Can i use regular cows milk or almond milk in this recipe?

Red Star Yeast | Reply

Hi Sue – Yes you can!
Happy baking!

Susy | Reply

What can I substitute for the oatmeal? More flour?

Red Star Yeast | Reply

Hi Susy,
You can certainly play around with substituting flour, but I would suggest trying another recipe that doesn’t use oats.
Happy baking!

Ronald Farber | Reply

5 stars
simply a epic recipe. the taste is simple amazing!!!

vickie | Reply

can this be made in bread machine?

Red Star Yeast | Reply

Hi Vickie,
Yes, with a few adjustments. In a 2-cup microwave-safe glass measuring cup or small bowl, heat the coconut milk until it just begins to boil; about 2 minutes. Add oatmeal to the milk and stir to combine. Set aside and let cool until temperature reaches 80°F. Stir in ¼ cup tap water at room temperature. Then proceed with recipe – adding ingredients to the bread machine as recommended by the manufacturer.
Happy baking!

Emma | Reply

5 stars
I have made this bread twice, once with AP flour and once with Gluten Free AP substitute flour. Worked like a charm both times. Such a great recipe for a delicious bread for anyone!

Marie Zacharias | Reply

How would this recipe do made into dinner rolls? Cinnamon rolls? Look forward to giving this a try.

Red Star Yeast | Reply

Hi Marie,
You can use this dough to make dinner rolls or even cinnamon rolls. The rise and bake times will need to be adjusted, so just keep an eye on the dough.
Happy baking!

Barbara | Reply

I am excited to find a recipe for friends who v are lactose intolerant.

Gabriella | Reply

Just made this and it’s delicious.
Can the recipe be doubled?

Red Star Yeast | Reply

Hi Gabriella – I’m so glad you enjoyed the bread! Yes, you can double the recipe.
Happy baking!

L | Reply

Wanted to soften the oats a bit so I combined them with coconut milk at the step for simmering. This made the dough dry because the moisture was absorbed by the oats. Added an egg and raisins which broke down slightly, kneading with a Kitchenaid mixer… it was so good. Neighbors got curious.

Leave a Reply

Made the recipe? Rate it!